Name: Alfredo Macaroni & Butternut Squash Bake with Spinach-Apple Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (454 g) jars Alfredo sauce; 1 ½ (142 g) pkg baby spinach; 1 ½ English cucumbers; 90 ml French vinaigrette; 6 cups frozen butternut squash, pieces; 3 Gala apples; 425 g macaroni (elbow) pasta; ⅓ cup pumpkin seeds; black pepper; garlic powder; salt

Alfredo Macaroni & Butternut Squash Bake with Spinach-Apple SaladAlfredo Macaroni & Butternut Squash Bake with Spinach-Apple Salad — a 40-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ (454 g) jars Alfredo sauce

1 ½ (142 g) pkg baby spinach

1 ½ English cucumbers

90 ml French vinaigrette

6 cups frozen butternut squash, pieces

3 Gala apples

425 g macaroni (elbow) pasta

⅓ cup pumpkin seeds

black pepper

garlic powder

salt

Instructions

Preheat oven to 230°C (450°F).

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil. Uncover, add butternut squash, pasta, and salt; stir for a few seconds. Cook until pasta reaches desired firmness, 8-10 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Quarter, core, and thinly slice apples. Place in a large bowl.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl with the apple and set aside.

When the pasta and butternut squash are done, drain and divide between two large baking dishes.

Add Alfredo sauce and spices to the baking dishes with the pasta and butternut squash. Stir to combine.

Place dishes in the oven and bake until sauce is warmed through and tops are golden, 10-12 minutes. Remove from oven.

Just before serving, add spinach, pumpkin seeds, and vinaigrette to the bowl with the apple and cucumber. Toss to combine the salad.

To serve, divide pasta bake and salad between plates or bowls. Enjoy!

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